As simple as this dessert is to make, its deliciousness relies on the use of Pandoro - a festive Italian yeast-leavened cake - similar to brioche, which can be used instead. You can, also substitute sponge cake.
This recipe was designed to make use of a large store-bought Italian-style Pandoro (festive sponge cake), which I turned into dessert cups in a variety of flavours - lemon curd & almond, coffee & nutella and strawberry, custard & coconut,…
A combination of crisp shredded kataifi pastry, creamy custard and bright pistachio nuts is quite delectable, especially when finished with a drizzle of syrupy sour cherries.